Thursday, December 8, 2011

Red Cabbage & Potato Stew

This stew is simple to make but incredibly warming and satisfying to eat. A quick mushroom broth is made using vegetable broth and infusing it with roasted creminis, giving this broth a rich depth of flavor.

Creamy white beans, potatoes, carrots and red cabbage simmered slowly in mushroom broth with thyme and garlic.

Red Cabbage & Potato Stew
5 tbl extra virgin olive oil, divided
1 lb cremini mushrooms, rough chop
1 tsp black pepper
4 sprigs fresh thyme
6 cups vegetable broth, divided
1 yellow onion, small dice
3 garlic cloves, minced
sea salt
1 carrot, 1/2" dice
2 cups thinly shredded red cabbage
1/4 cup white wine
2 small russet potatoes, large dice
1 bay leaf
1-15oz can cannelini beans

In a large stock pot, add 3 tbl of oil over high heat and add the mushrooms. Add pepper and thyme and sear for 5-7 minutes until golden brown. Add 2 cups of broth and bring to a boil.
Reduce to a simmer and cover. Cook for 30 minutes then strain/toss out the mushrooms, reserving the stock.
Set the stock aside.
Add the remaining 2 tbl of oil to the pot and sweat the onions and garlic over medium heat for 5 minutes. Season with 1 tsp salt. Add the carrot and cabbage and saute 5 minutes more. Deglaze the pan with white wine, scraping up all the bottom bits. Cook until all of the white wine has evaporated, 5 more minutes.
Add the reserved mushroom broth and the remaining 4 cups of vegetable broth. Add the potatoes, bay lead and cannelini beans and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes until the potatoes have cooked through. Taste and season with salt and pepper.

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